Tag Archives: lemon essential oil

Easy Shrimp Scampi with Kale

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Serves: 2 | Total Time: 30 Minutes



Shrimp scampi is so spring.

Yes, I know, spring has been procrastinating this year. Mother’s Day is right around the corner, and even though I refuse to wear a winter coat this time of year, the puffer vest is still, sadly, a necessity.

This shrimp scampi recipe is so full of bright flavors and healthy greens and it is so easy to make that even beginners can join in on the fun.

Homemade Shrimp Scampi with Kale

Cold, windy weather? May you become an afterthought!

Healthy meals to cook don’t have to be hard! If you don’t know how to make shrimp scampi, don’t worry. All you need is one pan and 30 minutes. 

Traditional shrimp scampi sauce involves butter, garlic, and white wine.

That’s it.

Plus, it is really easy to make homemade scampi sauce!

Not convinced? Check out this video I made for you to show you just how simple it is!

If you are a novice, the only thing you need to remember is to turn down the heat (off if you have a gas range) when you add the wine. Slowly bring it back up to a simmer to cook off the alcohol without igniting it. If it does catch fire, pull the pan away from the stove and shake it until the flames die out, then act like the pro chef you are because you now just officially mastered the art of flambéing your food.

Woo hoo!

Shrimp Scampi Recipe

You may be wondering what the best wine for shrimp scampi may be. Although white wine is the rule of thumb, I prefer to use an off-dry white. You want it to be dry, but not too dry, because a hint of sweetness will bring out the rich flavor of the shrimp instead of competing with it. Too sweet, and your seafood scampi sauce will flop miserably.

Balance, folks. It is the number one secret to culinary success.

For those of you not into alcohol, the white wine can be substituted with something booze-free. Check out the Non-Alcoholic Substitution Chart to learn what you can use in place of the white wine. Just remember, not too sweet, so if you have to tone down grape juice with a splash of vinegar, please do so.

Scampi Recipe

I added kale to my shrimp scampi to give it some color and flavor. Plus, kale is so very good for you. The trick is to wilt the leaves and brighten their color without losing too much volume. You do this by searing it in the scampi sauce for – literally – 30 seconds to a minute. Have your kitchen tongs ready, because you will need to whisk that kale out of the pan almost as soon as you’ve dropped it in there!

Lemon essential oil adds a mild brightness, but feel free to sub in lemon zest if you don’t have any essential oil. Refer to the handy Essential Oil Conversion Chart for how much zest to use.

Now all you have to do is grab that bottle of white and your tank top…. er, light parka, and get that front porch furniture out. Before you know it, we’ll be having dinner outside again!

A Healthy Meal To Cook At Home

How to make Easy Shrimp Scampi with Kale:

What you’ll need:

  • 12 ounces fettuccini
  • 4 tablespoons butter
  • 1 pound raw shrimp, peeled and deveined
  • 4 cloves garlic, peeled and chopped
  • 2/3 cup good quality white wine
  • 3 ounces fresh baby kale, rinsed and spun
  • 3 drops lemon essential oil diluted in 1/2 tablespoon olive oil (to use lemon zest instead, check the Essential Oil Conversion Chart
  • salt and pepper to taste
  1. Begin by boiling a pot of salted water for the pasta, then cook it al dente per the package instructions. When done, drain it and set it aside, reserving some of the pasta liquid.
The Best Noodles To Use For Shrimp Scampi Pasta

While the pasta is cooking, heat the butter in a skillet over medium until it is melted, smelling nutty, and beginning to brown, about 4-5 minutes. Add the shrimp and toss occasionally for 2 minutes, or until the shrimp just begins to turn pink. Add the garlic and sauté for 2 more minutes, stirring constantly.

How To Make Scampi Sauce, Begin With Browned Butter
How To Cook Shrimp Scampi
How To Make Shrimp Scampi

Add the wine to the skillet, reduce heat to medium-low, and cook for 3 minutes. Using a slotted spoon, remove the shrimp to a bowl and set aside.

Add the kale to the skillet and toss immediately until it wilts but is still bright green, about 30 seconds to a minute at most. Remove kale to a separate plate, set aside.

Shrimp Scampi Recipe With Wine
How To Cook Kale

Pour the essential oil mixture over the shrimp. Cover the bowl with a plate and toss several times to coat the shrimp with the essential oil mixture.

How Do I Make Scampi Sauce?

Turn off the heat over the skillet containing the scampi sauce. Add in the pasta, kale, and shrimp, season with salt and pepper and toss to combine. If needed, add some of the pasta liquid to thicken things up a bit. Serve on plates garnished with lemon wedges.

A Healthy Dinner Meal


Shrimp Dinner Idea
Healthy Dinner Ideas
Quick and Healthy Dinner Idea
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Homemade Mayonnaise

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Yield: 2 Cups | Total Time: 20 Minutes

You know that moment when you go to make a sandwich and you realize…..

where’s the mayo?

Which begs the question…..

“Got Mayo?”

Dum dum dummmmm……

“No! I don’t! Now what do I do? I’ve only got 30 minutes before I have to be out the door and I need to finish the potato salad I promised to bring to the potluck that begins in one hour!”

Well, I’ve had moments like this, and recently that moment happened during the middle of a snowstorm when all I wanted to do was make myself an egg salad sandwich. As you may know from watching my videos, my husband Mark and I live so far out in the country that we don’t even have garbage or recycling pick-up. (Translation: Winter Storm = Where Did The Road Go?) I’ve been saving all the glass jars, however, and thought… maybe I can use one to fill with some homemade mayonnaise!

But…

How to make homemade mayonnaise?

Now you might be thinking that learning how to make mayo at home is going to be hard. Like, how do you make mayonnaise? I thought it would be hard, too, but it really isn’t – unless you struggle with patience because getting a great quality homemade mayo that isn’t goopy will take about 15 minutes of your time – and some elbow grease if you don’t have an electric stand mixer. (Which is great if you can’t get to the gym because of, you know…. snowstorm….)

Fresh mayonnaise is mostly made up of egg and oil. Those two don’t typically mix all that well unless you emulsify them. This is where the lengthy and high speed whisking comes in – lengthy because you only want to add the oil one drop at a time (very important for that light and creamy texture that makes mayo so spreadable) and high speed because you want to add air while doing it.

While egg and oil make a great mayo base, they don’t have a lot of flavor on their own. That is why even the most simple mayonnaise recipe is flavored with other stuff like vinegar, lemon, and mustard. (It should be, anyway. Have you read the ingredient label on the store bought stuff? The ingredients used to make mayonnaise should never sound like a lesson in chemistry.) Vinegar, lemon and mustard give this homemade mayonnaise that characteristic tang that makes mayo so yummy. Its for this reason you can probably make your own mayo right now because these basic ingredients are things most people already have in the kitchen or pantry (which is great news if you are snowed in and really want that egg salad sandwich!)

Now for anyone who knows me well, you know that I can’t just stick to basic when it comes to recipes. I dug around my pantry and found apple cider vinegar, so of course I had to throw that in there because, you know, it’s healthy, as is mayo made with olive oil… so I added that in there, too. I will sometimes sweeten the tangy bite a little bit by using honey dijon mustard, but feel free to use regular or plain dijon if you have it. Any mustard will do, it all depends on your preference.

Now for the sriracha… don’t omit it. Six drops won’t make your diy mayonnaise taste spicy, but they will round out the acid just right. Of course, you can add as much as you like, especially if you like things hot. I just prefer to add more flavors as I use the mayo for various recipes, like my Germaniana potato salad or Dilly-Horse Tartar Sauce – which goes great with my 30-Minute Amazing Cod Dinner. (I think I’ve just made my dinner menu tonight simply with the act of creating this mayonnaise recipe!)

Still not convinced on how easy it is to make your own mayonnaise at home? Watch me making this mayo in the video below. I think that making this video was actually harder than making mayo by hand! This recipe comes together so fast that there was no time for second, third (or thirtieth) takes on this one, which means that Felix’s mad dash out of the room behind me had to stay in the final cut…

Gotta luv ‘dem!


Homemade Mayonnaise

Total Time: 20 Minutes

INGREDIENTS:

  • egg
  • 3/4 cup vegetable oil
  • 1/4 cup olive oil
  • 4 drops lemon essential oil (or 1-2 tablespoons lemon juice)
  • 1/2 teaspoon salt
  • 1 tablespoon white vinegar
  • 1 tablespoon apple cider vinegar
  • 6 drops hot pepper sauce
  • 1 1/2 tablespoons dijon mustard

RECIPE DIRECTIONS:

1. Place the egg in the bowl of a stand mixer fitted with the whisk attachment. Beat the egg at high speed until pale and frothy, about 3 minutes.

How To Make Mayo At Home

2. Combine the vegetable and olive oils in a measuring cup that has a pour spout. With the mixer running, begin adding the oil to the egg one drop at a time. This may seem tedious, but adding the oil only one drop at a time will enable it to emulsify, giving the mayonnaise its light, fluffy texture. If you add the oil too fast, your mayonnaise will end up more like a soup that will eventually separate. Yuck! After adding about a 3rd of the oil, you may increase the drops to a very thin stream, backing off every few seconds to give the oil time to suspend into the mixture properly. As you keep this up, the mixture will begin to resemble mayonnaise. This whole process of adding the oil will take about 15 minutes. Be patient – you can’t rush this step!

Making Mayo

3. Once the oil is completely added to the mayonnaise, continue to whisk on high speed for another minute. While the mixer is still running at high speed, add the essential oil, salt, vinegars, hot pepper sauce, and mustard. Allow several seconds to pass in between each ingredient so that they don’t deflate the mayonnaise.

4. Stop the mixer and transfer the mayonnaise to a small glass jar with a tight fitting lid. The mayonnaise should be a pale yellow color. Store in the refrigerator until ready to use (the mayonnaise will firm up even more as it cools).

Fresh Mayonnaise

5. Serve as you would store-bought mayo; on sandwiches, in dressings, in salads, in mashed potatoes, in sauces… etc…

Simple Mayonnaise

How Do You Make Mayonnaise?
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Sweet and Spicy Shrimp

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Serves: 4 | Total Time: 2 Hours 25 Minutes

I love sweet and spicy shrimp recipes! Especially when they come as easy to make freezer meals. 

This glazed shrimp is very similar to many of the sweet and spicy shrimp appetizers that you’ll find at popular restaurants. It can be enjoyed as an appetizer (think bang bang shrimp), or as an entree (I’ve had bang bang shrimp that way, too!)

This hot shrimp appetizer can be served with ranch for dipping, but I choose not to use it. There isn’t too much spiciness with this easy shrimp appetizer recipe, however, you can turn that up if you like by adding more chili paste to the sauce.

Using essential oils in the sauce isn’t necessary, but if you do decide to use the zest of the fruits, keep in mind that your glaze may not be as smooth.

Make it, freeze it, and forget it… until the night comes when you are just too busy to cook. You won’t need to go out and spend money when you can just grab this easy shrimp meal out of your freezer. 

Dinner will be ready in 15 minutes, folks!


Sweet and Spicy Shrimp

Total Time: 2 Hours 25 Minutes

Prep: 10 Minutes / Cook: 15 Minutes / Freeze: 2 Hours

INGREDIENTS:

  • 2 lbs. large shrimp; rinsed, shelled, and deveined
  • 1 egg
  • 1-2 tablespoons water
  • 1 cup all purpose flour
  • 1 teaspoon Chinese five spice
  • salt and pepper, to taste
  • 3/4 cup good quality sweet and sour sauce
  • 2 teaspoons hot chili paste
  • 1 tablespoon light brown sugar
  • 1/2 tablespoon mirin
  • 2 drops lemon essential oil
  • 2 drops orange essential oil
  • canola oil, for frying
  • fresh mixed lettuces, for serving
  • chopped fresh chives, for garnish

RECIPE DIRECTIONS:

1. Bring a large pot of water to a boil. Add the shrimp and boil until pink and cooked through, about 3 minutes. Drain, rinse with cool water, and set aside.

2. In one large bowl, whisk the egg with 1-2 tablespoons water. In a second large bowl, combine the flour, Chinese five spice, salt and pepper. In a third large bowl, whisk together the sweet and sour sauce, chili paste, brown sugar, mirin, and essential oils. Transfer the sauce from the third bowl to an airtight jar and refrigerate until ready to use.

Make Ahead Freezable Sweet and Spicy Shrimp

3. Add the cooled shrimp to the bowl with the egg mixture. Gently stir the shrimp into the egg mixture until each one is fully coated. Using a large slotted spoon, transfer the shrimp – a few at a time – to the bowl with the flour mixture, tapping the spoon on the side of the bowl to shake off any excess egg mixture. Use another spoon to gently toss the shrimp around in the flour to coat them. Repeat this process until all of the shrimp are coated in the flour mixture.

4. Place the shrimp in a single layer on a large baking sheet. Freeze for a minimum of 2 hours, then transfer the shrimp to a large ziplock bag. Return them to the freezer until ready to use.

Bang Bang Shrimp Appetizer Recipe

5. To prepare the shrimp, pour enough canola oil into a dutch oven until it is 2 inches deep. Heat the oil until it reaches 325 degrees F. Carefully add the frozen shrimp to the hot oil and fry for 3 minutes, or until golden brown. To be certain that the shrimp are evenly heated through, do not crowd them into the pot. You may have to do this step in batches. Use a slotted spoon to transfer the shrimp from the hot oil to a plate lined with paper towels. 

6. Once all of the shrimp are fried, immediately transfer them to a bowl. Pour the spicy sweet and sour sauce from step 2 over the shrimp and gently toss to coat. Serve over mixed greens and sprinkle with chopped, fresh chives.


Sweet and Spicy Shrimp Appetizer Idea
Sweet and Spicy Shrimp

Sweet and Spicy Shrimp

Save time and money when you make this favorite restaurant appetizer at home. It's easy! Freeze these sweet and spicy shrimp ahead of time and you'll have them on the table in 15 minutes when you need them.
Prep Time 10 mins
Cook Time 15 mins
Freeze 2 hrs
Total Time 2 hrs 25 mins
Course Appetizer, Main Course
Cuisine American
Servings 4 people
Calories 310 kcal

Ingredients
  

  • 2 pounds large raw shrimp; rinsed, shelled, and deveined
  • 1 egg
  • 1 – 2 tablespoons water
  • 1 cup all purpose flour
  • 1 teaspoon Chinese five spice
  • salt and pepper, to taste
  • ¾ cup good quality sweet and sour sauce
  • 2 teaspoons hot chili paste
  • 1 tablespoon light brown sugar
  • ½ tablespoon mirin
  • 2 drops lemon essential oil
  • 2 drops orange essential oil
  • canola oil for frying
  • fresh mixed lettuces for serving
  • chopped fresh chives for garnish

Instructions
 

  • Bring a large pot of water to a boil. Add the shrimp and boil until pink and cooked through, about 3 minutes. Drain, rinse with cool water, and set aside.
  • In one large bowl, whisk the egg with 1-2 tablespoons water. In a second large bowl, combine the flour, Chinese five spice, salt and pepper. In a third large bowl, whisk together the sweet and sour sauce, chili paste, brown sugar, mirin, and essential oils. Transfer the sauce from the third bowl to an airtight jar and refrigerate until ready to use.
  • Add the cooled shrimp to the bowl with the egg mixture. Gently stir the shrimp into the egg mixture until each one is fully coated. Using a large slotted spoon, transfer the shrimp – a few at a time – to the bowl with the flour mixture, tapping the spoon on the side of the bowl to shake off any excess egg mixture. Use another spoon to gently toss the shrimp around in the flour to coat them. Repeat this process until all of the shrimp are coated in the flour mixture.
  • Place the shrimp in a single layer on a large baking sheet. Freeze for a minimum of 2 hours, then transfer the shrimp to a large ziplock bag. Return them to the freezer until ready to use.
  • To prepare the shrimp, pour enough canola oil into a dutch oven until it is 2 inches deep. Heat the oil until it reaches 325 degrees F. Carefully add the frozen shrimp to the hot oil and fry for 3 minutes, or until golden brown. To be certain that the shrimp are evenly heated through, do not crowd them into the pot. You may have to do this step in batches. Use a slotted spoon to transfer the shrimp from the hot oil to a plate lined with paper towels. 
  • Once all of the shrimp are fried, immediately transfer them to a bowl. Pour the spicy sweet and sour sauce from step 2 over the shrimp and gently toss to coat. Serve over mixed greens and sprinkle with chopped, fresh chives.
Keyword bang bang shrimp recipe, freezer meals, how to make bang bang shrimp at home, how to make sweet and spicy shrimp at home, make ahead meals, sweet and spicy shrimp
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